
Crunchy, warmly spiced, and packed with wholesome ingredients, this trail mix is the kind of snack that disappears fast — whether you're packing it for a hike, tossing it in a lunchbox, or just grabbing handfuls from the jar on the counter. Carrageenan, a common additive used as a thickener or stabilizer, has a way of sneaking into packaged snacks and flavored nuts, making store-bought trail mixes a surprisingly tricky category to navigate. Making your own from scratch with simple, recognizable ingredients completely sidesteps that concern. Pecans, pumpkin seeds, and sunflower seeds get tossed with maple syrup, coconut oil, cinnamon, and a hint of ginger, then slow-roasted until golden and fragrant — the result is a deeply toasty, naturally sweet mix with serious crunch. The maple syrup caramelizes beautifully in the oven, binding everything into satisfying little clusters that crisp up perfectly as they cool. A handful of dried cranberries stirred in at the end adds a chewy, tart contrast that makes the whole thing feel a little more special. Store it in an airtight container and you've got a reliable, clean-ingredient snack ready to go all week long.
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Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the pecan halves, pumpkin seeds, sunflower seeds, and rolled oats.
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